Oysters by the peck
For those of us who savor every drip of the liquor of your dozen fresh oysters, imagine eating a peck of them! Here’s a peck, held up by Jesse. Depending…
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A Crab Slayer’s Remorse
Full confession: I killed eight crabs one Saturday. At the time, all I was focused on was prepping them to cook. My friend Chi had bought the crabs and we…
Be my Valentine!
Just a quick post on some Valentine snacks for my neighbor’s daughters. Jesu, my old school friend, sent this cute video on some cute foods that can be made…
Stirring Up Prosperity with Gusto
Here’s another festive food tradition enjoyed during Chinese New Year–raw fish served over an abundance of fresh vegetables. And the best part of this one is how it’s tossed…
Dumplings for new year
This year our family selected to put gold ingots on our menu for the first day of new year. That is, we followed the northern Chinese tradition of eating shui…
Shui Jiao Step 1: Making the Filling
First things first. Prepare the filling first so the meat is marinating while you prepare the dough for the wrappers. My preference is to use ground pork. You can also…
Shui Jiao Step 2: Making Wrappers
Be warned. Once you have mastered making your own shui jiao skins or dumpling wrappers, you’ll never be able to go back to store-bought, packaged wrappers any more. This…